Simple
and easy method: Sprinkle package(s) of dry yeast on top of the must; allow
standing for fifteen minutes, and then stir mixture for two minutes to aerate.
Then place lid
and airlock that is filled with water on top of the pail.

Better
method: Before rehydrating yeast, take 6 ounces (3/4 cup) of clean potable
water, dissolve 10-gram packet of Go-Ferm Protect®, and allow to rehydrating
for 15-30 minutes, stir to make sure. Then add two five-gram package of
yeast.Allow that to rehydrate for 15
minutes, stir and leave alone for an additional 5 minutes, then add to wine
must. Wine must prefers temperatures between 70-75⁰ F

Managing your yeast during the fermentation.

Active
fermentation should be noticed within 24 hours of starting.

Once
active fermentation is noted, stir the must (yes you take the lid the bucket
off to stir) for one minute with a clean and sanitized large spoon at least
daily and twice a day is better throughout wine’s fermentation..

On
the second day of active fermentation before stirring the must, with a clean
and sanitized hydrometer take a reading of the must to note the progress of
your fermentation. Then add one gram of Fermaid K® per one-gallon of must, stir
the must while adding.

Continue
to stir daily once or twice a day.

On
day five day of active fermentation before stirring the must, with a clean and
sanitized hydrometer take a reading of the must to note the progress of your
fermentation. Then add one gram of Fermaid K® per one-gallon of must, stir the
must while adding. Continue to stir
daily once or twice a day.

Good
healthy fermentation will drop 8 to 10 specific gravity points per day.

What to do, once your fermentation is complete.

When
your fermentation is complete, that is, when your hydrometer is reading 1.000
or lower, you now transfer your must to a clean and sanitized glass carboy
appropriate to the volume you are making. You should be using a clean and
sanitized racking cane and tubing to gently transfer your must to the carboy;
leaving your sediment in the bucket.

Once
you have completed the transfer, add a 10% solution of Potassium Metabisulphite
(to make:mix 1-gram into 10 ml of water) or Campden Tablets (one tablet per
gallon of wine) to your must; stir gently for 4-5 minutes. This step is design
to tie up oxygen and to degas your wine
for proper aging.

Place stopper and airlock on carboy and place
carboy in an area where the temperature is constant. At this point wine can be
put in a cool location; that is, anything below 64 F. A cool cellar is ideal.
To avoid direct sunlight, it is a good idea to cover carboy with a towel.

Now
you are waiting for the wine to clear. The time will vary, so monitoring the
progress on two-week basis is a good idea.

Once
wine has cleared, you may bottle had this point or rack a third time into a
clean and sanitized carboy. Add 10%
solution Potassium Metabisulphate (1-gram in 10 ml of water) or Campden Tablets
(one tablet per gallon of wine) to your must that you have just transfered; stir
gently for two minutes. Allow wine to mature for additional 30- to 60 days.
Then bottle.